French Onion Soup

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine (about 1/2 bottle)
• 3 heaping tablespoons all-purpose flour (see notes)
• 2 quarts beef broth (see notes)
• 1 baguette, sliced
• 1/2 pound Gruyère, grated

Instructions

1. Melt butter in a large pot over medium heat. Add onions, garlic, bay leaves, thyme, salt and pepper. Cook until onions are very soft and caramelized, about 25 minutes.
2. Add wine, bring to a boil, then reduce heat and simmer until wine has evaporated and onions are dry, about 5 minutes.
3. Discard bay leaves and thyme sprigs. Dust onions with flour and stir. Turn heat to medium-low and cook 10 minutes to remove raw flour taste.
4. Add beef broth. Bring to a simmer and cook 10 minutes. Season with salt and pepper.
5. To serve: preheat broiler. Arrange baguette slices on a baking sheet. Sprinkle with Gruyère and broil until bubbly and golden, 3–5 minutes.
6. Ladle soup into bowls and float several Gruyère croutons on top. Alternatively, ladle soup into oven-safe bowls, top with 2 bread slices and cheese, then bake until melted.